Book Club Pt 5- Beef in Tomato Sauce

This is the last of the Book Club posts, and I think equally delicious to all the other one’s.  This can actually be just a meal on it’s own, especially if you add some vegetables on the side.  As mentioned with the other dishes, it can be made ahead.  I had put everything together a day before, and just re-heated it in the oven (350 degrees) for about 45 minutes the day off.  By giving it the extra time, the flavors blend much better. 

Beef in Tomato Sauce
Adapted from: Halal Mama Blog

*note: this recipe was for a larger group, feel free to half it, and therefore it won’t make a giant pot of this*

2 large onions, diced
8 cloves of garlic, diced
2 lbs stewing beef, cut into cubes
1 32 oz can of crushed tomatoes
2 tsp cinnamon
2 tsp cumin
2 tsp black pepper
2 tsp curry
4 tbsp olive oil
1 tsp salt
2 beef bouillon cubes
2 cups of water

Heat olive oil in a large pot (or Dutch oven), then add the onions.  Let them saute until almost translucent, and then add the garlic.  Add the cubed meat to the pot, and sear it.  Allow each piece to be cooked on each side.  Finally, add all of the spices, crushed tomatoes, water and bouillon cubes.  (Instead of using water and bouillon cubes,  you can switch out for beef broth)  Let it boil, and then turn down the heat.  Allow to stew for about 1 hour.  The meat should be tender, and the sauce has a great blend of flavors. 

*I served this dish with some basmati rice.

Book Club Pt 2- Golden Red Lentil Soup

Book Club this month met at our house, so there was a lot of food to be cooked!  In the next couple of posts I’ll be sharing what I had put together.  

The March book had been Girls of Riyadh, so I wanted to have a Middle Easter theme for the meal.  It was a little challenging- there aren’t that many recipes out there specifically focusing on Saudi Arabia, but it was fun searching for some inspriation.

I’ll start with the soup!  The reason I named this Golden Red Lentil soup is because once the lentils are cooked, their beautiful red-orange color disappears!  Instead, the soup has a golden-yellowish tone.  I had actually made it 2 days before, and just reheated the soup the evening of book club, it was just as delicious- if not more.  When I did reheat it, I had to add more water since the soup thickened.

Golden Red Lentil Soup
Adapted from: An Edible Mosaic Blog

2 cups red lentils
2 onions, diced
3 tbsp olive oil
2 chicken bouillion cubes
3 bay leaves
2 tsp cumin
1 tsp garlic salt
1 tsp curry
1/2 tsp cinnamon
1 tsp salt
1 tsp pepper
2 cups water

In a saucepan heat the oil over medium heat, then add the onions.  Saute for about 5 minutes, or until the onion is softened.  Then add the lentils, bouillon cubes, bay leave, cumin, garlic salt, curry, cinnamon, black pepper, salt and water.  Cover the pot and bring the soup to a boil, then turn down the heat and let it cook for about 30 minutes.  The lentils should be cooked and soft.

Butternut Squash Thai Curry

This is a great fall flavor, and fantastic for colder evenings.  Although we had used butternut squash, others can be used.  The heat of the dish can also be varied, depending on how many jalapenos are added.  The coconut milk gives it a creamy warming texture.

Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog

2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste

Heat oil on a large skillet over medium heat.  Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent.  Add squash, and saute for another 5 minutes.  Add broth, bring to boil.  Cover and cook until squash is tender.  Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt.  Simmer uncovered until squash is tender and liquid has reduced (5  minutes).

Meanwhile, cook noodles in a large pot, until tender.  Drain noodles, rinse with cold water, and return to pot.  Then add squash mixture to noodles.  Toss to blend, divide into bowls and sprinkle with cilantro.